Source: MRS 2020
MRS: 797 — Sandwiches (700s)

Tuna Salad on Croissant

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
8  egg(s)
Tuna, Chunk Light, #2518
3  pouch(es)
Celery, Fresh, Diced, #4005
1  quart(s) + 3 1/2 cup(s)
Onions, Chopped, Dehydrated, #2738
1/3 cup(s) + 2  teaspoon(s)
Pickles, Relish, Sweet, #2816
8 3/4 ounce(s)
Mustard, Powder, Dry, #2712
1/2 tablespoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1  quart(s) + 1  cup(s)
Croissant, WGR, 2 oz. eq. #1232
100  piece(s)
DIRECTIONS

1.

TUNA SALAD:

  • Chop cooked eggs.
  • Combine eggs, tuna, celery, pickle relish, pepper, dry mustard, and mayonnaise.
  • Mix lightly until well blended.
  • Cover and put under refrigeration until ready to use.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.

2.

SANDWICH ASSEMBLY:

  • Place 24 slices the croissant bread bottoms bun pan, 6 down and 4 across.
  • Portion tuna salad with a 4 ounce spoodle or #8 scoop (1/2 cup serving) on 1 slice of bread.
  • Top with the top slice of the croissant bread.

Cover and place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

3.

Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.

Serving Notes

Sandwiches may be cut diagonally in half for service. If used as part of salad plate, each sandwich should be quartered.

Nutrients Per Serving
Calories
368
Carbohydrates
30.04 g
Dietary Fiber
2.36 g
Protein
22.87 g
Sodium
842.00 mg
Total Fat
17.46 g
Sat. Fat
4.55 g
Trans Fat
0.00 g